Question 1

As part of total adequate daily water intake, women should drink about _____ litres of fluid.

Accepted Answer

A)  1.5 
B)  1.7 
C)  2.2 
D)  2.7 
A)  1.5 
B)  1.7 
C)  2.2 
D)  2.7

Question 2

Hydrogenation reduces fat content in food.

Accepted Answer

A) True 
 B)False

Question 3

The effect of protein intake on bone mass depends on other nutrients.

Accepted Answer

A) True 
 B)False

Question 4

Alcohol produces approximately _____ calories/gram.

Accepted Answer

The answer of Alcohol produces approximately _____ calories/gram....

Question 5

Vegetarians have a lower risk for chronic disease.

Accepted Answer

A) True 
 B)False

Question 6

All of the following are ideal sources of Vitamin A, EXCEPT:

Accepted Answer

A)  Liver 
B)  Carrots 
C)  Whole grains 
D)  Cheese 
A)  Liver 
B)  Carrots 
C)  Whole grains 
D)  Cheese

Question 7

___________ are organic (carbon-containing) substances required in very small amounts to regulate various processes within living cells.

Accepted Answer

The answer of ___________ are organic (carbon-containing) substances required in...

Question 8

Which of the following statements is TRUE regarding food labelling in Canada?

Accepted Answer

A)  Nutrition labelling on all pre-packaged food is mandatory in Canada. 
B)  Labelling is only mandatory on non-nutritious food. 
C)  Labelling is optional. 
D)  Nutrition labelling is only mandatory if the producer is not from Canada. 
A)  Nutrition labelling on all pre-packaged food is mandatory in Canada. 
B)  Labelling is only mandatory on non-nutritious food. 
C)  Labelling is optional. 
D)  Nutrition labelling is only mandatory if the producer is not from Canada.

Question 9

Carbohydrate intake should not exceed 100 grams per day.

Accepted Answer

A) True 
 B)False

Question 10

Antioxidants are:

Accepted Answer

A)  vitamins that dissolve water. 
B)  vitamins that do not dissolve in water. 
C)  vitamins that prevent cancer. 
D)  vitamins that preserve healthy cells. 
A)  vitamins that dissolve water. 
B)  vitamins that do not dissolve in water. 
C)  vitamins that prevent cancer. 
D)  vitamins that preserve healthy cells.

Question 11

The best vegetable colour for nutrition density is green.

Accepted Answer

A) True 
 B)False

Question 12

_________________ is a process by which hydrogens are added to unsaturated fats, increasing the degree of saturation and turning liquid oils into solid fats.

Accepted Answer

The answer of _________________ is a process by which hydrogens...

Question 13

The range of servings recommended by Canada's Food Guide to Healthy Eating varies according to level of activity and energy needs.

Accepted Answer

A) True 
 B)False

Question 14

All of the following are ideal sources of Vitamin C, EXCEPT:

Accepted Answer

A)  Citrus fruits 
B)  Vegetables 
C)  Liver 
D)  Tomatoes 
A)  Citrus fruits 
B)  Vegetables 
C)  Liver 
D)  Tomatoes

Question 15

Which of the following is false about hydrogenation?

Accepted Answer

A)  It is a process by which hydrogen atoms are added to unsaturated fats. 
B)  It synthesizes a required mineral essential in human diet. 
C)  It produces trans-fats. 
D)  It creates a more solid fat from liquid oil. 
A)  It is a process by which hydrogen atoms are added to unsaturated fats. 
B)  It synthesizes a required mineral essential in human diet. 
C)  It produces trans-fats. 
D)  It creates a more solid fat from liquid oil.

Question 16

A nutrition label may only claim that the product is fat free if:

Accepted Answer

A)  the product is completely fat free. 
B)  the product has no saturated fat. 
C)  there is less than one gram of fat per serving. 
D)  there is less than 0.5 grams of fat per serving. 
A)  the product is completely fat free. 
B)  the product has no saturated fat. 
C)  there is less than one gram of fat per serving. 
D)  there is less than 0.5 grams of fat per serving.

Question 17

A diet high in dietary fibre has been shown to combat diabetes and high cholesterol levels.

Accepted Answer

A) True 
 B)False

Question 18

Hydrogenated vegetable oils are typically _____ than vegetable oils that have not been hydrogenated.

Accepted Answer

A)  higher in saturated fat 
B)  lower in saturated fat 
C)  less stable 
D)  more liquid 
A)  higher in saturated fat 
B)  lower in saturated fat 
C)  less stable 
D)  more liquid

Question 19

Water is a major component in both foods and the human body.

Accepted Answer

A) True 
 B)False

Question 20

Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

Accepted Answer

The six classes of n

As part of total adequate daily water intake, women should drink about _____ litres of fluid.

Hydrogenation reduces fat content in food.

The effect of protein intake on bone mass depends on other nutrients.

Alcohol produces approximately _____ calories/gram.

Vegetarians have a lower risk for chronic disease.

All of the following are ideal sources of Vitamin A, EXCEPT:

___________ are organic (carbon-containing) substances required in very small amounts to regulate various processes within living cells.

Which of the following statements is TRUE regarding food labelling in Canada?

Carbohydrate intake should not exceed 100 grams per day.

Antioxidants are:

The best vegetable colour for nutrition density is green.

_________________ is a process by which hydrogens are added to unsaturated fats, increasing the degree of saturation and turning liquid oils into solid fats.

The range of servings recommended by Canada's Food Guide to Healthy Eating varies according to level of activity and energy needs.

All of the following are ideal sources of Vitamin C, EXCEPT:

Which of the following is false about hydrogenation?

A nutrition label may only claim that the product is fat free if:

A diet high in dietary fibre has been shown to combat diabetes and high cholesterol levels.

Hydrogenated vegetable oils are typically _____ than vegetable oils that have not been hydrogenated.

Water is a major component in both foods and the human body.

Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

Introduction to Wellness, Fitness, and Lifestyle Management

Basic Principles of Physical Fitness

Cardiorespiratory Endurance

Muscular Strength and Endurance

Flexibility and Low-Back Health

Body Composition

Weight Management

Putting Together a Complete Fitness Program

Cardiovascular Health

Cancer

Stress

Wellness for Life

Substance Use and Misuse

Sexually Transmitted Infections Stis

Filters

Exam 7: Nutrition

As part of total adequate daily water intake, women should drink about _____ litres of fluid.

Hydrogenation reduces fat content in food.

The effect of protein intake on bone mass depends on other nutrients.

Alcohol produces approximately _____ calories/gram.

Vegetarians have a lower risk for chronic disease.

All of the following are ideal sources of Vitamin A, EXCEPT:

___________ are organic (carbon-containing) substances required in very small amounts to regulate various processes within living cells.

Which of the following statements is TRUE regarding food labelling in Canada?

Carbohydrate intake should not exceed 100 grams per day.

Antioxidants are:

The best vegetable colour for nutrition density is green.

_________________ is a process by which hydrogens are added to unsaturated fats, increasing the degree of saturation and turning liquid oils into solid fats.

The range of servings recommended by Canada's Food Guide to Healthy Eating varies according to level of activity and energy needs.

All of the following are ideal sources of Vitamin C, EXCEPT:

Which of the following is false about hydrogenation?

A nutrition label may only claim that the product is fat free if:

A diet high in dietary fibre has been shown to combat diabetes and high cholesterol levels.

Hydrogenated vegetable oils are typically _____ than vegetable oils that have not been hydrogenated.

Water is a major component in both foods and the human body.

Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

Introduction to Wellness, Fitness, and Lifestyle Management

Basic Principles of Physical Fitness

Cardiorespiratory Endurance

Muscular Strength and Endurance

Flexibility and Low-Back Health

Body Composition

Weight Management

Putting Together a Complete Fitness Program

Cardiovascular Health

Cancer

Stress

Wellness for Life

Substance Use and Misuse

Sexually Transmitted Infections Stis

Filters